Vegan Tofu and Vegetable Pot Pie
- 1 cup + 2 tablespoons all-purpose flour
- 1 stick or 1/2 cup frozen Earth Balance Vegan Buttery Sticks
- Ice water
- 8 ounces super or extra firm tofu
- 3 tablespoons olive oil, divided
- 1 small yellow onion, diced
- 1 celery rib, diced
- 1 carrot, diced
- 2 cloves garlic, crushed
- 1 Russet potato, diced
- 1/4 cup all-purpose flour
- 2 teaspoons nutritional yeast
- 2 tablespoons soy sauce
- 1 1/4 cups vegetable broth
- 1/2 cup fresh or frozen peas
- 1 teaspoon finely chopped sage
- 1 teaspoon thyme leaves
- Salt and pepper
- This recipe is vegan
- Produce
- Carrot (1)
- Celery, rib (1)
- Garlic (2 cloves)
- Peas, fresh or frozen (1/2 cup)
- Russet potato (1)
- Sage (1 teaspoon)
- Thyme, leaves (1 teaspoon)
- Yellow onion, small (1)
- Canned Goods
- Vegetable broth (1 1/4 cups)
- Condiments
- Earth balance vegan buttery sticks, frozen (1 stick)
- Soy sauce (2 tablespoons)
- Cooking & Baking
- Flour (1 3/8 cup)
- Nutritional yeast (2 teaspoons)
- Olive oil (3 tablespoons)
- Salt and pepper (1)
- Drinks
- Ice water (1)
- Refrigerated
- Super or extra firm tofu (8 ounces)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published November 13, 2011 (1 year ago).
299 people saved this recipe.
